Introduction

This colourful salad combines sweet roasted squash and sticky dates with a fragrant and spiced freekeh.

Serves 4

Easy

Ingredients

2 tsp

ground cinnamon

1 tsp

grated ginger

1 tsp

ground cumin

2 tbsp

light olive oil

1

butternut squash, deseeded and cut into 2cm (3⁄4in) cubes

200g

cracked freekeh

1

small head radicchio, roughly chopped

8

dried pitted dates, about 40g in total, roughly chopped

4 tbsp

roughly chopped flat-leaf parsley

For the dressing:

4 tbsp

extra virgin olive oil

juice of 1 lemon

1 tbsp

honey

salt and freshly ground black pepper

Instructions

Preheat the oven to 200°C (400°F/ Gas 6). Place the cinnamon, ginger, cumin, and oil in a small bowl and mix to combine. Place the butternut squash in a baking tray, pour the mixture over, and toss to coat. Bake in the oven for 30–35 minutes or until the squash is tender.

Meanwhile, rinse the freekeh under running water and place in a large saucepan. Cover with 1 litre (13⁄4 pints) of water and bring to the boil. Then reduce the heat to a simmer and cook for 15 minutes or until almost all the water has been absorbed. Remove from the heat, drain any remaining water, and leave to cool slightly.

For the dressing, place all the ingredients in a bowl. Season to taste and mix to combine. Place the
radicchio and dates in a large serving dish. Add the squash and freekeh and toss lightly to mix. Then pour over the dressing, season to taste, and toss until well combined. Serve warm garnished with parsley.

More Vegetarian Recipes

This recipe is featured in

The Grains as Mains cookbook satisfies your appetite for tasty, versatile and healthy grains from quinoa and polenta to teff and freekeh. With over 150 fresh and exciting recipes, many of which are gluten-free, there's a dish for everyone!